Michael Swamy Diplôme de Pâtisserie

I am from Mumbai, India. I chose Le Cordon Bleu as it was the best place to learn culinary skills after graduating with a qualification in hotel management. I wanted to learn finishing techniques and hence I chose the school. I decided on the London campus as I had travelled to London before and really enjoyed it. Also I see London as a kind of culinary Mecca!

What I most enjoyed about the programme was the professionalism of the lecturers and chefs. They instilled in me a sense of perfection for the culinary arts and I liked the systematic manner of the course. I would advise any potential students to go to Le Cordon Bleu.

After graduating, I went to Kuwait and worked for Kuwait Airways for a year, before doing some travelling and heading back to India. I then worked on my own personal cookery book entitled The East Indian Kitchen and wrote cookbooks for various food clients. I then moved into the area of food media, food styling and photography which I have now been doing for the last 10 years. Currently, I head up the food team for Masterchef India and have now completed two seasons. I will also continue doing freelance food styling and writing on food related topics.